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Old 09-05-2007, 12:13 AM
Location: pittsburgh
325 posts, read 989,247 times
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Its getting near winter and a nice bowl of homemade cream soup or chowder is one of my favorite meals. Does anyone have any good recipies? My faves are potato and cream of broccoli soups and of course new england clam chowder. I dont know how easy or hard clam chowder is to make. Thanks in advance of any ideas.
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Old 09-05-2007, 03:06 AM
Location: Oxford, England
13,036 posts, read 21,974,316 times
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cream of fennel soup
Preparation Time: 10 minutes
Cooking Time: 1 hr 20 min

Serves: 6


50g butter
2 medium onions, finely chopped
1 garlic clove, finely chopped
450g or 2 heads of fennel, finely sliced
900ml light chicken stock
finely grated rind of 1/2 orange
110ml double cream
salt and freshly ground black pepper
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1. Melt the butter and cook the onion and garlic gently for 10 minutes in a covered saucepan, without colouring.

2. Add the fennel, cover and cook gently for 30 minutes to bring out the full flavour of the fennel. Stir from time to time.

3. Add the chicken stock and orange rind. Cover, bring to the boil and simmer gently for about 30 minutes until the vegetables are tender.

4. Cool a little, then puree in a liquidiser and pass through a sieve. Stir in the cream and taste for seasoning. Reheat gently. The soup is delicious served either hot or chilled.

celeriac & blue cheese soup
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Serves: 6


500g (1LB) celeriac
1 onion
3 tbsp oil
150ml (5fl oz) dry cider
900ml (1 1/2 pints) vegetable stock
1 cooking apple
150ml (5fl oz) single cream
100g (4oz) blue cheese
salt and pepper
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1. Peel and chop the celeriac and onion. Saute in hot oil for 10 minutes untill the onion is transparent.

2. Add the cider and the stock. Bring to the boil, cover and simmer for 25 minutes until the celeriac is tender.

3. Add the chopped apple and continue to cook for 5 minutes. Transfer to a liquidiser and blend until smooth.

4. Return to the pan. Add the cream and crumbled cheese, heat gently and stir until smooth. Season with salt and pepper

Cream of Parsnip Soup
download/print this recipe (pdf)
Parsnips are so underrated. They should be one of the stars of winter cooking. They are absolutely delicious roasted, mashed, or added to stews or potpies. My favorite way to eat them is as a creamy soup...


2 tblspns butter or olive oil
2-3 leeks, sliced into rounds
3-4 small parsnips (or 1-2 large), cut into chunks
1-2 potatoes, cut into chunks
1 celery stalk or small parsley root, cut into pieces (or include a parsley or lovage stem in the bouquet garni)
1 bouquet garni (an herb bundle tied with string) including any or all of the following:
a bay leaf, a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
Filtered water (or chicken stock)
1 cup half-and-half, cream, whole milk, yogurt, or buttermilk (or ¾ cup cream or crème fraiche)
Salt and pepper to taste

A dollop of crème fraiche, and/or
Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs); or a grating of nutmeg, or a grind of black pepper

Heat the butter or oil in a medium-sized soup pot. Add the leeks and sauté until soft.
Add the parsnips, potato, and celery or parsley root (if using) and add filtered water (or stock) to cover the vegetables by about ¾ of an inch. Add the bouquet garni and bring the pot to a boil.
Reduce heat and simmer until all is soft.
Turn off the heat and remove the bouquet garni.
Puree the soup with an immersion blender (or in a blender), adding the dairy, and a big pinch of salt and pepper as you blend. Taste the soup and adjust the seasonings.
Serve in a shallow bowl with a dollop of crème fraiche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

But my very favourite is :

Scallop Cream Soup

This really is one of the most luxurious and delicate soups imaginable. It is very easy to prepare and cook, but perfect for a special occasion. Crisp, golden croutons are lovely sprinkled over the top of a bowl of hot or chilled soup. You can make croutons a day ahead, and store them in an airtight container once they have cooled.

Serves 4-6

12 oz (350 g) scallops, with or without the roes

3 fl oz (75 ml) double cream

2 oz (50 g) butter

1 medium onion, finely chopped

1 lb (450 g) potatoes, peeled and diced

1 pint (570 ml) hot fish stock

10 fl oz (275 ml) cold milk

2 large egg yolks

salt and freshly milled black pepper

For the croutons:

2 oz (50 g) bread, cut into small cubes

1 tablespoon olive oil

First, melt the butter in a fairly large saucepan, add the onion and cook it very gently without colouring it at all, about 10 minutes. Next, add the diced potatoes, mix them in with the butter and onions and season with salt and pepper. Then, keeping the heat very low, put the lid on the pan and leave the mixture to sweat for another 10-15 minutes. After that pour in the hot fish stock, give it a good stir, cover the pan again and leave to simmer gently for a further 10-15 minutes.

Meanwhile, you can prepare the scallops: wash and dry them thoroughly and cut off the coral-coloured bits of roe (if using) – chop these and keep them on one side on a separate plate. The white parts should be diced roughly, put in a saucepan with the cold milk and a little salt and pepper, then poached very gently for 3-4 minutes or until opaque.

When the vegetables are cooked, transfer them and their cooking liquid to a blender and whiz to a purée. Now combine the white parts of the scallops (and the milk they were cooked in) with the potato purée. At this point any pieces of coral roe (if using) can be added and the soup gently re-heated.

Finally, beat the egg yolks thoroughly with the cream, remove the soup pan from the heat, stir in the egg and cream mixture and return the pan to a gentle heat. Cook, stirring, until the soup thickens slightly – but be very careful not to let it come anywhere near the boil or it will curdle. This final stage should only be done at the last minute, just before serving, so if you want to make this soup in advance, prepare it up to the egg yolk and cream stage.

To make the croutons, pre-heat the oven to gas mark 4, 350°F (180°C). Place the cubes of bread in a bowl, together with the oil, and stir them around so that they get an even coating. Then arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden. One word of warning: do use a kitchen timer for this operation because it's actually very hard to bake something for just 10 minutes without forgetting all about it. Then cool on the baking sheet and store in an airtight container.

To serve the soup, ladle it into warm soup bowls and garnish with croutons and some chopped fresh parsley.
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Old 09-05-2007, 12:59 PM
Location: Utah
5,000 posts, read 14,433,061 times
Reputation: 4975
Clam Chowder

2 cups diced potatoes
1 cup chopped celery
½ cup chopped onion
2 cans chopped clams
juice from two cans of chopped clams
2 bay leafs

Pour above ingredients into a small saucepan, add enough water just to cover the vegies. Boil till potatoes are just tender. DO NOT over cook or they will be mushy.

In a large pot, melt ¾ cup butter. Add ¾ cup flour and stir until smooth.

Pour in vegetable mix, stirring constantly.

Add 1 pint ½ & ½ and 1 pint milk OR
1 quart ½ & ½. Stir constantly until flour mixture is all stirred in.

Lower heat and add clams. DO NOT boil. Cook until it thickens. Add salt, pepper and garlic salt to taste.

Remove bay leafs before eating.

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Old 09-05-2007, 01:43 PM
Location: NJ
12,284 posts, read 31,701,256 times
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i made this broccoli cheese soup recipe from allrecipes.com - REALLY good, not healthy in the least. - i even reviewed it (same username as C-D)...

Broccoli Cheese Soup V - Allrecipes
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Old 09-05-2007, 01:59 PM
Location: Home is where we park it.
3,098 posts, read 8,337,276 times
Reputation: 3185
Corn Chowder

1 tablespoons butter
3 tablespoons chopped onion
2 large potatoes -- peeled and diced
1 pint water
2 cups corn kernels -- fresh if possible
1 pint cream
black pepper

Melt butter in soup pot and saute onion until transparent. Add potatoes and water to kettle, season with salt and pepper, and bring to a boil.
Simmer over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.

Add bacon pieces if desired.

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Old 09-05-2007, 02:02 PM
Location: Boonies of Georgia ~~~~ nuttier than a squirrel turd !
1,950 posts, read 4,726,732 times
Reputation: 2248
Again allrecipes.com had a great recipe for Salmon chowder !
It was delicious. I will be making it again once the weather cools down a bit.
Also a soup called "Tomato Crab soup" didn't sound real good but turned out wonderfully. Also on allrecipes.com
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Old 09-05-2007, 02:09 PM
Location: Home is where we park it.
3,098 posts, read 8,337,276 times
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My favorite soup recipe isn't a chowder but it's great for the fall.

Lentil Soup

2 cups uncooked lentils, washed
8 cups water or veg stock
1 onion, chopped
1 carrot, chopped
2 cloves of garlic, minced or ¼ tsp. of garlic powder
tomatoes, chopped @ 2-3
1 stalk celery, chopped
1-2 potatoes, chopped
2 tbsp. oil
2 bay leaves
1-2 tsp. salt
Mix all ingredients in a soup pot and cook until lentils are very soft; about 1-1-½ hours. Add 2 tsp. vinegar at the end and serve.

I use white or cider vinegar with this one.

Excellent with cornbread on cold nights.

I got this from a friend from New York while both of us were assigned to the same Army unit in The Netherlands.

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Old 09-06-2007, 09:45 AM
Location: Central Jersey - Florida
3,334 posts, read 12,613,460 times
Reputation: 2135
Originally Posted by princesspolamalu View Post
Its getting near winter and a nice bowl of homemade cream soup or chowder is one of my favorite meals. Does anyone have any good recipies? My faves are potato and cream of broccoli soups and of course new england clam chowder. I dont know how easy or hard clam chowder is to make. Thanks in advance of any ideas.
My favorite recipe for chowder (New England or Manhattan) is to pay a visit to The Oyster Bar in Manhattans Grand Central Terminal. It's the best chowder I've had.
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Old 09-06-2007, 09:53 AM
Location: Prospect, KY
5,288 posts, read 17,917,595 times
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Wow - love the recipes that have been posted.

Mooseketeer - that cream of fennel soup sounds wonderful.

Here are a few I have in my files:

Roasted Garlic & Butternut Soup
6 - 8 servings

1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash
1 lg Spanish onion - peeled and cut into chunks
1 medium leek - washed & chopped, including best-looking top green leaves
1 teasp cumin
1 head of garlic - sliced across top to expose cloves
2 - 3 cups chicken broth
200 ml (about 3/4 cup) light cream or half & half
olive oil
fresh ground black pepper and salt to taste
homemade garlic croutons (optional) & chopped flat leaf parsley

Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid.

1. Preheat oven or toaster oven to 300F

2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic.

3. Meanwhile, clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes.

4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor.

5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed.

6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency..
Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed.

7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons.

White Lady Chicken Soup

1/2 cup butter
6 large baking potatoes
3 onions
4 garlic cloves
2 parsnips
1/2 bottle Chablis
Chicken Broth
1 bay leaves
1/4 to 1/2 tsp tarragon
1/8 tsp nutmeg
1/8 tsp cayenne pepper
1 litre heavy cream
2 tablespoons parmesan cheese
1/2 cup sour cream

Saute onions, garlic and parsnips in butter until tender. Add
potatoes, bay leaf, wine and chicken broth to cover. Simmer for
about 45 minutes. Strain saving broth. Puree vegetables in blender
or food processor until smooth. Add heavy cream, up to 3 cups to
loosen vegetables, Pour vegetable puree into pot and thin out to
desired thickness with reserved stock. Place over low heat. Add
tarragon, nutmeg and cayenne pepper.

To Garnish:
Whip one cup of cream and fold into sour cream. Fold in parmesan.
Fill shallow soup bowl and top with a dollop of sour cream mixture.

Cream of Carrot Soup

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.
Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.
Ladle into bowls, give a squirt of fresh lemon and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Cream Of Mushroom Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cups finely chopped shallots
2 pounds white cultivated mushrooms -- thinly sliced
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth -- reserving 1/2 cup
1/2 cup whole milk
ground nutmeg to taste -- about 1/4 teaspoon
1/2 cup sour cream

In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes.

Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from
the mushrooms evaporates. Add the Sherry and cook until evaporated.

Remove a 1/2 cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.

Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender puree the soup in batches until smooth. For a very smooth soup, pass through a fine sieve.

Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency.

Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

Yield: 4 servings

Last edited by Cattknap; 09-06-2007 at 10:02 AM..
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Old 09-06-2007, 01:08 PM
2,356 posts, read 2,626,140 times
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Lowcountry She-Crab Soup

3 tablespoons margarine
1 green onion, minced
1 stalk celery, chopped
2 tablespoons all-purpose flour
2 cups fish stock
2 cups milk
2 cups heavy whipping cream
1 1/2 pounds crabmeat, flaked
1/4 cup sherry
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 teaspoon paprika

In a large pot, melt the butter over medium low heat. Add the green onions and celery; cook, stirring occasionally, until the vegetables are soft, about 4 minutes.
Add the flour and cook and stir for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer.
Add crabmeat, salt and pepper and heat through. Ladle into bowls and garnish each serving with sherry and a pinch of paprika.
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